MMMMMMMMMM Lemon Curd. This Lemon Curd Breakfast Parfait is one of my favorites. By FAR. I love, love, love it. It’s light, bright, fresh, creamy, etc. I could probably go on and on, but I believe you get me point. I love lemon curd anyway and so to pack it into yogurt in the morning… well it certainly cheers up my morning. Plus, anyone that has had lemon curd will come running when you announce that it is Lemon Curd YOGURT. Yup, you will be the hero of the morning. And who doesn’t want to be someone’s hero?
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This is an extremely simple recipe, but this one does take a while standing at the stove. You could, I guess, go ahead and buy store bought lemon curd, but it just wont be the same. Plus, you don’t have to cook anything else, so pretty much you can sacrifice for this. Yes?
Is Lemon Curd Pudding?
Lemon curd is similar to lemon pudding or pie filling.
Lemon curd has a smoother texture and the flavor is more intense.
Pie filling is thickened with flour or cornstarch.
Lemon curd is thickened from egg yolks and natural pectin in the zest and juice of the lemon.
Are Lemons Nutritious?
Lemons are packed with nutrition.
A quarter cup of lemon juice contains 31 percent of the recommended daily intake of vitamin C.
Lemons also contain folate and potassium.
Folate is a B-vitamin that is naturally present in many foods.
Folate is necessary for cells to divide and to produce DNA.
Potassium helps regulate fluid balance, nerve signals and muscle contractions.
Does Yogurt Help With Digestion?
Yogurt has healthy bacteria which promotes a healthy digestive system.
Yogurt with probiotics helps increase the good bacteria in your gut.
Lemon Curd Breakfast Parfait
Tyler Florence's Lemon Curd
- 6 Egg Yolks
- 1 Cup Of Sugar
- 4 Lemons, zested and juiced
- 1 Stick, cold unsalted butter, cut in chunks
For the Parfait
- 3- 4 Cups Plain or Vanilla Chobani Yogurt
- Whisk the egg yolks, sugar, lemon juice and zest together.
- Place in a glass bowl and set on top of a sauce pan with water simmering in it. Make sure to not let the water touch the glass bowl.
- Whisk until the mixture has doubled in volume and is thickened, 15-20 minutes.
- Remove from the heat and whisk in the butter.
- Cool in the fridge.
- Mix the yogurt and cooled lemon curd by folding with a spatula from the bottom of the bowl up, around and over on itself.
- Layer with fruit and yogurt and serve immediately.
Amount Per Serving:Calories: 2434 Saturated Fat: 0g Cholesterol: 1231.1mg Sodium: 0mg Carbohydrates: 264.5g Fiber: 6.5g Sugar: 245.9g Protein: 46.1g